食品添加剂对南阳彩色小麦淀粉糊化黏度特性的影响

为了解食品添加剂对南阳彩色小麦淀粉糊特性的影响,采用Brabender黏度仪,测定南阳彩色小麦淀粉在添加不同碱面、明矾、食盐和葡萄糖后的黏度曲线,研究了这些因素对小麦淀粉糊化特性的影响。结果表明,四种添加剂均使淀粉的糊化温度升高。随着碱面和明矾浓度的增加,淀粉糊的峰值黏度、最终黏度、消减值、回生值显著降低,崩解值显著升高,淀粉糊的热稳定性降低,凝胶性和凝沉性减弱;而葡萄糖和食盐的加入使淀粉的消减值、回生值和最终黏度升高,增强了淀粉糊的凝胶性和凝沉性。总体来看,碱面和明矾对南阳彩色小麦淀粉糊化特性的影响较大,葡萄糖和食盐的影响较小。碱面、明矾、葡萄糖和食盐的适宜添加量分别为0.4%、0.5%、5.0%和2.0%。

Effects of Storage Temperature on Pasting Properties of Brown Rice

[Objective] The aim of this study was to explore the effects of storage temperature on pasting properties of brown rice.[Method] Rapid viscosity analyzer was used to determine the viscosity of brown rice under different storage temperatures（30,25,20 and 15 ℃）.[Result] The peak viscosity value increased with storage time prolonging.The higher the storage temperature was,the more rapidly the increasing of peak viscosity value;different storage temperatures and storage time showed significant effects on peak viscosity value of brown rice;the difference on peak viscosity value of brown rice under different storage temperatures was significant.The hot viscosity value of brown rice stored under 30 and 25 ℃ gradually increased with the storage time prolonging;and storage time and storage temperature showed significant effects on hot viscosity value;there was extremely significant difference on hot viscosity value of brown rice under 30,25 and 20,15 ℃.The breakdown value showed a first increasing and then decreasing trend with the storage time prolonging;storage temperature and storage time had extremely significant effect on the breakdown value of brown rice;the breakdown value of brown rice among each storage temperature was extremely significant.The final viscosity of brown rice increased with storage time prolonging.The higher the temperature was,the higher the increasing rate of final viscosity;storage time and temperature showed extremely significant effect on the final viscosity of brown rice;the difference on final viscosity among different storage temperature treatments was extremely significant.The changes on setback value of brown rice under different storage temperature treatments were different with the storage time prolonging;and the storage temperature showed extremely significant effect on the setback value of brown rice.[Conclusion] The study had provided theoretical basis for the storage of brown rice.

Effects of Nitrogen-controlled Atmosphere Storage on the Quality of Ordinary Late Japonica Rice

Nitrogen-controlled atmosphere has been internationally recognized as a green grain storage technology.This study used Jiangsu ordinary late japonica rice as the test material and investigated the effects of different nitrogen concentrations(88%,93%,and 98%)and different storage temperatures(10,20,and 30℃)on the rice quality indexes during nitrogen-controlled atmosphere storage.The results showed that the water content of rice in different nitrogen-controlled atmosphere groups fluctuated between 12.85%~13.15%at 20℃,which was significantly lower than that in the control group.High-concentration nitrogen-controlled atmosphere treatment(93%and 98%)effectively slowed down the fatty acid value,malondialdehyde(MDA)content,and electrical conductivity of rice,and also significantly inhibited the rapid increase in the final viscosity and water absorption of rice starch,while the changes in the peak viscosity and attenuation value of rice were not significantly different from those of the control group.Meanwhile,the impacts of controlled atmosphere storage with 98%nitrogen concentration on the water content,fatty acid value,MDA content,electrical conductivity,gelatinization characteristics,and water absorption of rice at 10,20,and 30℃were studied.It was found that all quality parameters,except the MDA content,changed most gently at 10℃.In conclusion,the combined treatment of nitrogen-controlled atmosphere storage(98%)and low temperature(10℃)can effectively delay the quality deterioration of ordinary late japonica rice.

Effect of Malva Nut Gum on Pasting Characteristics and Freeze-thaw Stability of Commercial Wheat, Rice or Waxy Rice Flour

The objective of this research was to investigate the effect of Malva nut gum （MG） replacement on the pasting characteristics and freeze-thaw stability of wheat, rice or waxy rice flours. Pasting properties and freeze-thaw stability of different flours incorporated with 0, 0.5%, 1%, 2%, 3% and 5% of MG were investigated. Pasting temperature （60 ℃-87 ℃） of the pastes significantly decreased with increasing of MG content for wheat and rice flours, but had no significant effect for waxy rice flour. Incorporation of MG into all flours significantly elevated the peak viscosity by about 0.9-2.6 folds when compared to non-MG samples. Hot paste viscosity, breakdown and final viscosity for all flour mixtures significantly increased with increasing of MG which ranged from 81-427, 37-559 and 152-463 RVU, respectively. Freeze-thaw stability measurement demonstrated that higher level of MG in wheat and rice gel mixtures could decrease syneresis. However, MG had no effect on syneresis of waxy rice gel. Presence of MG in flours alters the pasting properties and syneresis effect. It is suggested that higher viscosity and lower syneresis of gels could be modified by MG.

Smooth-pasting property on reflected Lévy processes and its applications in credit risk modeling

We study the smooth-pasting property for a class of conditional expectations with reflected Levy process as underlying state process. A relationship between local times and regulators for the doubly reflected Levy process is established. As applications, we derive the analytic pricing formula for a zero-coupon defaultable bond when the default intensity （resp. the stochastic loss rate） is modeled as one-sided （resp. double-sided） reflected Levy processes. Finally, some numerical illustrations are provided.